Roasted Acorn Squash with Sriracha Butter

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Cut the squash in half vertically, and scoop out the seeds in the middle. Cut each half into 4 wedges and place wedges on the prepared baking sheet.

3 . Stage

Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.

4 . Stage

Brush squash with olive oil and sprinkle with salt and pepper. Place wedges on their side and roast for 20 minutes; flip wedges over and roast until squash is soft and edges are caramelized, 15 to 20 minutes.

5 . Stage

Place wedges on a serving platter and drizzle with Sriracha butter.